Garlic Butter Sauce
- Carbohydrate 3.3070399986454 g
- Cholesterol 162.683333540623 mg
- Fat 61.624128411249 g
- Fiber 1.17362497903462 g
- Protein 1.25660916728725 g
- Saturated Fat 38.9273633827766 g
- Serving Size 1 1 recipe (83g)
- Sodium 437.168500555226 mg
- Sugar 2.13341501961078 g
- Trans Fat 4.34357808876555 g
- Calories 557 calories
Step-by-step
- In a small saucepan melt butter, add garlic and saute until cooked.
- Add dried oregano and dried basil and stir until heated through.
- Serve warm.
Should the garlic go into cold butter to infuse slowly, or does direct heat matter more? Gentle heat is essential here because crushed garlic scorches rapidly in dairy solids, turning bitter within thirty seconds if the pan is too hot. Keeping the temperature at medium-low allows the butter to melt completely without separating into an oily pool, yielding a smooth emulsion. Using fresh garlic cloves rather than pre-minced jarred alternatives makes a significant aromatic difference, releasing sharp sulfur compounds that mellow gracefully into the fat. Dried basil and oregano require brief activation in the warm fat to release their fat-soluble aromatic oils, though crushing them between your fingers before adding helps accelerate the process. Should fresh herbs be substituted for the dried ones, triple the quantity since moisture-rich fresh leaves are less concentrated than dried equivalents. Salt content varies wildly depending on whether sweet cream butter or salted blocks are chosen, so taste the mixture before adding any finishing seasoning. Leftovers keep in a sealed glass jar in the refrigerator for up to five days, though gentle reheating on the stovetop is required to restore fluidity.
